Recipes

Yellow Split Peas With Cashews

This versatile vegetarian dish is a splcy version of traditional ham and split pea soup. Crunchy cashews add texture and salty flavor, and serve as the protein in this dish.
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Cuisine Continental

Servings 4 servings
Calories 3016.9 kcal

Ingredients

  

  • 2 tablespoon(s) vegetable oil
  • 2 onions, diced
  • 2 carrots, peeled and sliced
  • 4 garlic cloves, sliced
  • 2 cup(s) yellow split peas, rinsed and drained
  • 2 667/1000 ounce(s) dry white wine
  • 3 medium tomatoes cut into 1-inch dice
  • 1 3/4 cup(s) vegetable broth
  • 2 teaspoon(s) dry mustard
  • 2 teaspoon(s) sweet paprika
  • 1/2 teaspoon(s) garlic salt
  • 2 tablespoon(s) Worcestershire sauce
  • 8 ounce(s) whole roasted cashews
  • 1 hot pepper sauce, to serve

Instructions

 

  • In a large saucepan, heat oil over medium-high heat.
  • Add onions, carrots, and garlic and cook, stirring often, until onions are golden brown, 8-10 minutes.
  • Stir in split peas, wine, tomatoes and broth.
  • Bring to a boil, cover and reduce heat to low.
  • Cook until peas turn soft, 50-60 minutes.
  • Stir in mustard, paprika, garlic salt and Worcestershire.
  • Add cashews and cook 5 minutes.
  • Serve hot with hot sauce on the side.

Nutrition

Calories: 3016.9kcalCarbohydrates: 360.25gProtein: 129.07gFat: 154.97gSaturated Fat: 23.67gSodium: 4009.87mgFiber: 105.3gSugar: 56.52g

Keyword Carrots, Seasonal, Soup, Tomato
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